Resplendent in extravagance, The Nai Harn, Phuket is ensuring that its guests will be able to indulge in the world’s most exclusive fois gras, without the guilt behind the notoriously cruel production. Formerly The Royal Phuket Yacht Club, The Nai Harn newly reopened in January 2016 after an extensive 18th month refurbishment. This iconic hotel is located on Thailand’s best beach and is the only resort on Phuket accepted into the prestigious Leading Hotels of the World collection, The Nai Harn is set to be Phuket’s newest and greatest luxury offering this year.
Sourced from a Spanish producer who utilises farming methods which allows free-ranged geese to roam wild, without forced feeding and in line with their natural migratory cycle, this respectful technique safeguards that the geese enjoy the same quality of life as they would in complete freedom, without the farmer sacrificing on the glorious, final product. Going back to the origins of foie gras, the farmers ensure the geese are well treated with the knowledge that consumers will be rewarded with the gift of fatty livers. With the aid of this specialist foie gras production and its cutting edge techniques, The Nai Harn will be fortunate enough to be able to serve their guests this preferential product and further promote ethical foie gras to the luxury hospitality industry.
In addition to this exciting news for avid foodies, Kevin Jean Fawkes, previously from world-class Noma, has been appointed as the culinary director of The Nai Harn. Chef Fawkes brings with him a wealth of culinary stardust from Michelin starred experience in the great British kitchen of Anton Edelman at the Savoy Hotel London, to stints at cutting edge restaurants by Sir Terence Conran, Gordon Ramsay, Jason Atherton, Albert Roux and the aforementioned Noma’s legendary René Redzepi. With this background, guests can rest assured Chef Fawkes will feature dishes highlighting foie gras in the most spectacular way imaginable.